This pumpkin pesto recipe is thick and fragrant, featuring roasted pumpkin seeds, olive oil, cilantro and garlic, is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables. Enjoy!

2 cups unsalted hulled (green) pumpkin seeds

6 tablespoons extra-virgin olive oil, divided

Salt and pepper to taste

1/4 cup water

2 tablespoons fresh lemon juice, or to taste

3 garlic cloves

1 cup roughly chopped fresh cilantro

1. Preheat oven to 375*F.

2. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet.

3. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool.

4. Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil.

5. Pulse until mixture forms a coarse paste then season with salt and pepper.

Cover and chill until ready to use.

Makes about 2 1/2 cups.

Recipe and photo courtesy of Whole Foods Market.

Comments

Natasha - 5 Star Foodie

0

 

 

What a great idea to make pesto with pumpkin seeds! Love it!

Wednesday 28 October 2009, 05:38

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